Blueberry Crisp — 🫐🙌💙This EASY blueberry crisp is topped with a crunchy oat topping that’s impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
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I love crumble topping anything and when paired with big juicy blueberries, I can’t resist. Even better when it’s a fast, easy, no-mixer, flexible recipe.
The sweet, juicy blueberries contrast perfectly with the crispy and crumbly oatmeal topping. I much prefer this to blueberry pie because there’s no crust to make and roll out. Instead, there’s a crumble topping, which trumps pie crust every day of the week.
I skipped the whipped cream and ice cream this time, but I’ve no doubt the blueberry oatmeal crisp would be amazing a la mode.
DELICIOUS & EASY!! I’ve made the Blueberry Crisp about 8 times now all summer long and now using my frozen picked blueberries. Perfect for guests [as a] last minute desert.
Tabi
Blueberry Crisp Ingredients
To make blueberry crisp with oatmeal topping, you’ll need the following basic ingredients:
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Cornstarch
- Unsalted butter
- Brown sugar
- Old-fashioned oats
- All-purpose flour
- Salt
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Blueberry Crisp
To make this classic blueberry crisp, follow these easy steps:
- First add the blueberries, granulated sugar, lemon juice, and cornstarch to a bowl and toss gently to combine.
- In a separate large bowl, add the butter, brown sugar, oats, flour, and salt. Using two forks (or a pastry cutter, if you have one), cut the butter into the dry ingredients until small pea-sized clumps form.
- Give the fruit another stir and turn out into a greased pie plate.
- Sprinkle the crumble mixture over the berries.
- Then bake for about 45 to 50 minutes. You’ll know the crisp is done when the juices are bubbling around the edges and the topping is golden brown.
Is Your Blueberry Crisp Bubbling Over? Do This!
Place the pie dish on a cookie sheet when you bake it. This way, if the filling spills over at all the cookie sheet will catch the mess and it won’t stick to the bottom of your oven!
Recipe FAQs
Most likely, yes! Do NOT thaw the berries beforehand. Toss them with a little extra cornstarch (they’ll release more moisture than fresh berries) and add a few extra minutes to the bake time.
Yes! Feel free to mix-and-match the blueberries with other fresh or frozen fruits like strawberries, raspberries, peaches, or nectarines. Aim for a total of 4 cups of fruit.
No, you cannot use quick cook oats for this recipe. Quick or instant oats are more finely ground than old-fashioned (rolled) oats and they’ll make the crisp topping too dry. Plus, instant oats won’t make the crisp topping appropriately crispy and chewy!
Yes, this blueberry oat crisp recipe may be doubled and baked in a 9×13-inch baking dish. Baking time will not double – it may increase by 5-10 minutes, if that.
If you just pulled it out of the oven and the filling is still piping hot, that could be the first issue. The crisp filling sets up as it cools!
The other issue could be that you didn’t use enough cornstarch OR you used flour instead of cornstarch in the filling. If you only have flour on hand, you’ll need to use more than the recipe calls for because cornstarch is a stronger thickening agent than flour.
As the blueberries cook, they release a lot of moisture. That’s wonderful, because that moisture is FLAVOR. However, if you make this recipe without the cornstarch you’ll end up with a blueberry soup or a soggy blueberry crisp at best. The cornstarch thickens the filling and prevents it from becoming soupy.
Storage and Freezing Instructions
At room temperature: I store my crisp on the counter, covered in plastic wrap for up to 3-4 days.
In the fridge: Cover with plastic wrap and chill for up to 5 days. As time passes, the crispness of the crispy topping will diminish and it will become softer. This is just the nature of a crisp and there’s nothing you can do about it.
In the freezer: Cover tightly or transfer to an airtight freezer container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge. The oatmeal topping will not retain crispiness after you thaw it and the texture will change.
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Blueberry Crisp
Ingredients
- 4 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
- ½ cup brown sugar
- ½ cup old-fashioned whole-rolled oats, (NOT quick cook or instant)
- ½ cup all-purpose flour
- ¼ teaspoon salt, or to taste
- whipped cream, whipped topping, or ice cream, for serving (optional)
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
- Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Blueberry Desserts:
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Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!
Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!
Blueberry Banana Bread with Blueberry Butter – A fun twist on a banana bread with lots of juicy blueberries!
Blueberry Zucchini Bread — Blueberry zucchini bread is an easy, no mixer recipe that’s perfectly sweet with juicy blueberries in every bite.
Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Blueberry Cream Cheese Cake — A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese filling and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that’s sure to be a family FAVORITE!!
Originally published May 22, 2019 and republished June 2, 2023 with updated text.
Hi Averie!
Once again, another fabulous recipe! I made this yesterday and everyone loved it! I used blueberries, strawberries, and white nectarines and it was DELICIOUS! I was going for red, white, and blue but the finished product was, of course, a pretty blend of all the colors. The crumbly topping seeps into the fruit and all the flavors together are PERFECT! I’m not kidding, my mouth is watering as I write this. I will be making this again and again!
BTW, I’m the person who likes to post comments only after I’ve tried the recipe and this was SO good!
Thanks for trying the recipe and I’m glad it came out great for you! Glad your mix of fruits was great and that you’re going to make it again and again! Thanks for the glowing review!
You had me at blueberries. This crisp looks amazing. Happy 4th!
This is calling my name! I love a good crisp, no matter what the fruit. Happy 4th Averie!
Hope you’re having a happy and relaxing weekend!
I used up my blueberries just last night making a strawberry blueberry pie, but I’ll have to get more. This looks so delicious and summery!
Happy 4th, Averie! I hope you and your family have a wonderful day. :) This crisp is the best way to celebrate.
You hit the nail on the head, girl. I love crisps and blueberry sounds like it’s going to be my new favorite. They’re so perfect for summer!
The blueberries were $.99/pint – still a good deal. I forgot to add that I subbed whole wheat flour too. This crisp recipe is a keeper – DELICIOUS!
Ahhh gotcha re the pricing and yes still a great deal!
I love it when people make my recipes the day I post them, or within a few days, that is just awesome – thanks! And so glad it’s a keeper, and with W.W. flour, too!
I’ve never met a crisp I dislike. ;) This looks oh so yummy!
This crisp is gorgeous! I love how flexible it is too to add in all sorts of different fruits!
Just bought 16 pints of blueberries for $.99 & still had some left in the freezer from last year. It’s in the oven! I added a little cinnamon – otherwise followed the recipe. It fit perfectly into my Pyrex pie pan. I have leftover homemade vanilla ice cream that needed something to go with it. Perfect!
I need to shop where you shop! 99 cents for 16 pints?? OMG. I rarely buy fresh berries JUST to bake with them but found a ‘sale’ at Trader Joe’s for like 8.99 for a few pints and thought I was doing good :) And with the cinnamon, and homemade ice cream, I want what you’re having! Hope you’re enjoying it!
We’ve had too much rain to finish our landscaping but tomorrow is looking good and we don’t have much left to do….I had those cream cheese lemon cookies on my mind to celebrate completing the project but this blueberry crisp looks fantastic and perfect for the 4th. Might have to flip a coin because something sweet is coming out of my oven this weekend!!!
You can’t go wrong with either! Both different but both summery and wonderful – LMK what you choose! And have a very happy fourth!!
I am totally the hugest sucker for any fruit crisp with an overload of crumble topping and this is calling my name! I feel that this gorgeous blueberry crisp may be in my future this weekend. Along with that scoop of ice cream you were talking about, because hey! It’s a holiday right?? ;) Pinned!
Thanks for pinning and happy fourth!
Ohhhh Averies, this looks lovely! I’m with you – I can’t resist a good fruit crisp!!
I am so with you on the crumble…I love the crunchy topping and I think I would add the vanilla ice cream…just cuz it’s a holiday…Thanks for the great recipe and Happy 4th…
Happy 4th to you too and I totally understand your ice cream sentiments :)
This is so holiday, Averie! Hope you have a very happy 4th. I’m excited for all the fun food!
I wanted to get it out earlier in the week because I thought it was so holiday but had other posting commitments but at least I made it before the Fourth! Have a happy one!
Gahh, this could not be more perfect. I am so obsessed with crumble topping too. And with blueberries at the peak of summer, heck yes! Love it Averie. Have a great weekend!